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Beef and Bean Chili Recipe

This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. “If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,” she adds.

TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hoursYIELD:10 servings

Ingredients

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1/2 pound boneless beef sirloin steak, cut into 1/2-inch cubes

1 tablespoon olive oil

1/2 pound fresh mushrooms, quartered

1 medium zucchini, shredded

6 garlic cloves, minced

2 cans (15 ounces each) tomato sauce

1 can (28 ounces) crushed tomatoes

1 can (16 ounces) light red kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

2/3 cup water

2 tablespoons chili powder

4-1/2 teaspoons dried parsley flakes

1 tablespoon Italian seasoning

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon pepper

1 can (16 ounces) dark red kidney beans, rinsed and drained, divided

Directions

1.In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside.

2. In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture.